How to make delicious thin noodles

Northerners prefer pasta. Various kinds of pasta can be made using flour. In addition to the common steamed buns, noodles are one of the northerners' favorite staple foods. Speaking of noodles, I believe many people like to eat thin noodles. Such noodles taste better. We often say that doing it yourself can ensure food and clothing, so how to make thin noodles? The following article will tell you how to make delicious thin noodles!

Ingredients:

What we want to talk about is the method of making sour soup noodles! The ingredients for this thin noodle dish include: a handful of thin noodles (dragon beard noodles), the indispensable coriander and garlic sprouts, salt, light soy sauce, balsamic vinegar, sesame oil, chicken essence or MSG.

Specific production method:

1. Prepare the seasonings in a bowl in advance: (the seasonings mentioned above) You can use a little more vinegar. How can sour soup noodles not have a sour taste? Chop the garlic sprouts and coriander and put them in the bowl together.

2. After the water in the pot boils, the noodles are cooked. You can retain a chewy texture. Before scooping out the noodles, pour a spoonful of hot soup in a bowl to mix the seasonings, then scoop out the noodles and pour the soup! (This step is different from scooping up the noodles first and then adding seasonings.)

3. I’ll tell you, for those who have no experience, when cooking noodles, you should add cold water once or twice, depending on the fineness and hardness of the noodles.

4. Sometimes adding a spoonful of chili oil is suitable for female men with strong tastes, but to be honest, pure sour soup tastes the best, sour and refreshing - suitable for all kinds of people!

Tips:

1. Any vinegar except white vinegar will do. There is no specific one. Choose according to your favorite acidity and taste. I will list a few vinegars that I often eat for your reference. The one I buy most often is Hengshun vinegar, followed by Shanxi old vinegar, Baoning vinegar, Shuita vinegar, Zhenjiang vinegar, and Qishan vinegar.

2. Add water: Cooking noodles and dumplings is the same. When the noodles or dumplings boil (when they boil until white foam appears), add a little cold water, cover and continue cooking. This is called adding water! Repeating this step is what the experienced people often call "adding water once" or "adding water twice". The purpose of adding water is to make the cooked noodles taste better, and the noodle soup will not be cloudy, and the noodles will not stick together. This is especially true for sour soup noodles, when clarity of the noodles is the most important. No matter whether it is hand-rolled noodles, noodles, coarse noodles or thin noodles, meat dumplings or vegetarian dumplings, water will be added. As for whether to add water once, twice, or even three times, it depends on the softness and cooking resistance of the noodles themselves, and it requires flexibility.